I wanted to buy some of these precious Nantucket Bay scallops and use my new bottle of Lime Ponzu. The rest was what I happen to have in the house and it actually worked out very tasty. These scallops are pretty pricy, so I used a 1/4 lb of them and filled it out with some 26/30 shrimp and chili tofu slices. All briefly sautéed in olive oil, sea salt and fresh garlic.
I used some nice wide egg noodles tossed in toasted sesame oil as the base and in between my “Thai ” salsa that is nothing anyone from Thailand makes, but it has cilantro and lime.
Salsa :
One finely diced onion
Two diced red pepper
Three diced cubella peppers
One diced zucchini
Leaves of one bunch of cilantro-diced
Seasoned rice vinegar
Lime Ponzu

Cod prices are so good right now, try this quick easy dish. Heat the oven to broil .
I had some left over Spaghetti sauce which I puréed with about a cup of pitted Kalamata olives.
Spread over top of the filets and broil on top shelf for 6 minutes.
Then lower to bottom shelf for about 5 more minutes depending on how thick the Filet. Crust on the top and super moist inside!
I served it with some steamed broccoli drizzled in lemon and brown rice with a little pan roasted garlic.

With our two kids birthdays, Thanksgiving, Hanukah and Christmas all within a month, it’s been non-stop lately.

This dinner comes together in about 20 minutes. Any white fish filet works well.
I like the Almond flour for it’s added dose of Vitamin E, Magnesium, Protein and Iron. Not to mention the fabulous flavor and texture.

Dust fish on both sides with sea salt and pepper and then Almond flour.
Pan sear in olive oil, about 4 minutes a side, covered. Top with Sriracha Aioli.
(Sriracha and light mayo in my house)

I’m serving it tonight with some black beans and brown rice I had made up yesterday. Baby greens salad for the adults and avocado chunks for the kids.
GOYA Adobo with Cumin is my quick all purpose spice for rice and beans.
Happy Holidays! I hope to find time to post some holiday foods soon.